Broccoli Cheese Stuffed Chicken

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Traditional stuffed chicken the clean eating way!

Enjoy the simplicity of this broccoli cheese stuffed chicken.

Broccoli cheese stuffed chicken breast is a dinnertime classic. Made with simple, whole ingredients, this recipe is sure to delight the whole family, including the kids! Try it tonight for a filling, high-protein dinner. It might just become a new family favorite! Did we mention it’s super easy to make?

Simple Kid-Friendly Dinner

Try this easy, family-friendly weeknight meal.

This recipe is made with simple ingredients like whole wheat and almond flour, chicken breast, broccoli, and cheddar cheese. Put them together for a delicious, filling entree that even your children will love. You can pair it with a side salad or roasted veggie fries to get even more vitamins and minerals onto your dinner plate.

Did you create a combo that the kids loved? Let us know what you paired this broccoli cheese stuffed chicken with in the comments below!

Healthy, High-Protein Main

The kids love this yummy recipe!

Chicken breast is a major, high-protein player in this meal. Protein is very important for things like meal satisfaction, muscle building, and cell function. The best lean protein sources are poultry, seafood, low-fat dairy, and eggs, because they are mostly protein and low in saturated fats compared to other proteins like red meat and high-fat dairy. This is why we used low-fat dairy ingredients like reduced-fat cheddar cheese and fat-free cream cheese, as well.

Another star ingredient in this recipe is broccoli. Broccoli is a very beneficial vegetable because it is high in fiber, potassium, and other protective nutrients. This green, flowering vegetable has been shown to possibly reduce the risk of cancer, improve digestion and bone health, and even support better immune function.

How To Make This Broccoli Cheese Stuffed Chicken Recipe

Not only is this dish made with healthy, basic ingredients, but it's also full of mouthwatering flavor!

Make this kid-friendly dinner in just a few easy steps! Start by preheating your oven to 350 degrees. Meanwhile, use a very sharp knife to butterfly each of the chicken breasts by cutting them through the center with a very sharp knife. Do not cut all the way through, leave an edge uncut so you can open the chicken breasts into a large, flat “butterfly” piece.

Then, pulse together broccoli, cheese, cream cheese, and garlic in a food processor. The mixture is ready when the broccoli is coarsely chopped, and it begins to hold together in a clump. Once the mixture is ready, scoop it into the center of each butterflied chicken breast, molding it to fit into the center of the chicken. Then, roll the chicken like a burrito around the broccoli filling. Use poultry twine or toothpicks to secure the breast around the filling, covering the filling completely.

In a small bowl, whisk together almond flour, white wheat flour, paprika, garlic salt, onion powder, and pepper. Drizzle chicken with olive oil, then dip it into the almond flour mixture, coating it completely. Place coated chicken into a 9×13 baking dish. Once all chicken breasts have been coated and placed in the baking dish, brush the olive oil over the coating (this will help it brown and crisp as it cooks). Bake for 25 to 30 minutes, just until the chicken is cooked through. Allow it to sit for 10 minutes before slicing and be sure to remove the poultry twine or toothpicks before serving!

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Broccoli Cheese Stuffed Chicken

A healthy version of a dinner favorite, this stuffed chicken recipe is kid-friendly and absolutely delicious.
Yield 4 people
Serving Size 1 each
Course Dinner
Cuisine Universal
Author SkinnyMs.

Ingredients

  • 32 ounces boneless and skinless chicken breasts 4 (8-ounce) breasts
  • 2 cups broccoli florets
  • 1/2 cup sharp cheddar reduced-fat
  • 2 ounces cream cheese fat-free
  • 1 garlic clove finely chopped
  • 3/4 cup almond flour*
  • 1/2 cup white whole-wheat flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil

Instructions

  • *To make your own almond flour, put all of the ingredients in a blender or food processor and pulse with the whole wheat flour until all of the almonds are ground into the flour.
  • Preheat oven to 350 degrees.
  • With a very sharp knife, butterfly each of the chicken breasts by cutting them through the center with a very sharp knife. Do not cut all the way through, leave an edge uncut so you can open the chicken breasts into a large, flat “butterfly” piece.
  • In a food processor, pulse together broccoli, cheese, cream cheese, and garlic. The mixture is ready when the broccoli is coarsely chopped, and it begins to hold together in a clump.
  • Scoop this mixture into the center of each butterflied chicken breast, molding it to fit into the center of the chicken.
  • Roll the chicken like a burrito around the broccoli filling. Use poultry twine or toothpicks to secure the breast around the filling, covering the filling completely.
  • In a small bowl, whisk together almond flour, white wheat flour, paprika, garlic salt, onion powder, and pepper. Drizzle chicken with olive oil, then dip into the almond-flour mixture, coating it completely.
  • Place coated chicken into a 9x13 baking dish. Once all chicken breasts have been coated and placed in the baking dish, brush olive oil over the coating (this will help it brown and crisp as it cooks). Bake for 25-30 minutes, just until the chicken is cooked through. Allow chicken to set for 10 minutes before slicing and serving. Remove poultry twine before serving.

Notes

For a less filling meal, cut finished chicken breasts in half to double the number of servings. 

Nutrition Information

Serving: 1each | Calories: 652kcal | Carbohydrates: 20g | Protein: 61g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1015mg | Potassium: 1071mg | Fiber: 5g | Sugar: 3g | Vitamin A: 819IU | Vitamin C: 44mg | Calcium: 216mg | Iron: 3mg |
SmartPoints (Freestyle): 16
Keywords Budget-Friendly, Kid-Friendly

Have you made this recipe?
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Did you enjoy this stuffed chicken? If so, you should also try our popular Skinny Spinach Stuffed Chicken Breast!

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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6 Comments

  1. Where to find Fat Free Cream Cheese? Not at Safeway, Kroger/Fred Meyer, or Albertson's. Is it still made?
    The greatest fat reduced version I can find is 50% using Greek Yogurt.

    1. Nurse Ladybug,
      You can also use low fat cream cheese or neufchatel cream cheese (has 1/3 the fat of regular). Some Walmarts carry the fat-free cream cheese.

  2. question for ya….store did not have any almond flour. should i just leave that out or use more whole wheat flour?

    1. Christine, You can make your own almond flour by grinding 3/4 cup almonds in the food processor or blender along with the white whole wheat flour, until the almonds are pulverized. Then, when you are mixing the flours and spices together, you would just mix the mixed flours in, rather than separately.

    1. Probably for about two hours, but the only way to know for sure is use a meat thermometer and check to make sure the chicken reaches 165.

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